Persian Mulberry And Gold Raspberry Quail Salad

Directions

1. For the Mulberry Sauce: Heat chicken broth in small saucepan over medium heat till reduced to 1 1/2 c., about 20 min. Heat wine in small saucepan over medium heat till reduced to 1 1/2 c., about 30 min. Combine broth and wine. Add in cassis. Add in mulberries. Season to taste with salt and pepper.
2. For the Golden brown Raspberry Vinaigrette: Combine vinegar and lemon juice in small bowl. Whisk in extra virgin olive oil. Add in shallot. Set 1/3 raspberries aside for garnish. Puree 2/3 raspberries and strain. Add in puree to vinaigrette. Season to taste with salt and pepper.
3. For Assembly: Remove green leaves and stems of frisee. Pull apart, rinse and dry. Slice onions thinly and place in ice water to crisp, 15 min. Remove and dry onions. Combine with frisee.
4. Season quail with salt and pepper. Heat heavy skillet over medium-high heat and add in oil. Place quail in pan breast-side down. Cook each side till golden brown, about 3 min each side. If still soft to touch, finish in oven at 375 degrees, approximately 5 min, or possibly till hard.
5. To serve, place 1/4 lettuce and onion at top of each of 4 plates. Garnish with reserved raspberries and drizzle with vinaigrette. Place quail on top as if the salad were a pillow. Drizzle with Mulberry Sauce and serve.
6. This recipe yields 4 servings.
7. Comments: Persian or possibly "black" mulberry varieties, M. nigra, mature from mid-July to September, are always dark purple and abound in sweet-tart, staining juice.